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Rice cooker Shrimp Teriyaki

by Jonathan Cheung

Teriyaki puts a Japanese twist on this simple recipe with Jasmine rice and shrimp!

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rice cooker shrimp teriyaki

Ingredients

  • 1 small Onion, peeled and sliced thin
  • 1 1/2 cups Dainty Jasmine rice
  • 2 cloves Garlic, minced
  • 1 tsp. Ginger, minced
  • 300g raw Medium Size Shrimp (31-35 size), fresh or thawed, and well rinsed
  • 2 cups/500mL Water
  • 1/2 cup/125mL Frozen Peas
  • 1/4 cup/65mL Soy sauce
  • 2 tbsp. Brown, or Cane Sugar
  • Garnish: 2 Green Onions, trimmed and sliced thin

Preparation

1

Place the onions in the bottom of your rice cooker. Add the rice, garlic, and ginger. Gently stir together.

2

Place the shrimp on top of the rice mixture, pour over the water. Close the lid and cook.

3

Once the rice cooker is done cooking, quickly open the lid and add the peas on top. Close the lid immediately and allow to rest for 10 minutes on the 'warm' cycle.

4

Meanwhile, dissolve the sugar in the soy sauce by whisking together. Pour the mixture over the contents fo the rice cooker and gently fold together. Serve hot with a sprinkling of sliced green onion on top.


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